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GROUND MEAT
Bear, Beef, Pork, Lamb, Veal, and Venison
Grind fresh meat in a food processor or meat grinder. For venison, add one part high quality pork fat to three or four parts venison
before grinding. For sausage, use freshly made sausage seasoned with salt and cayenne pepper (do not use sage as it may cause a bitter
avor).
Hot Pack: Shape ground meat or sausage into patties or balls. Cook until lightly browned. Ground meat may also be cooked
without shaping. Drain to remove excess fat. Pack hot meat loosely in hot jars, leaving 1-inch headspace. Add salt,
if desired (page 14). Cover meat with boiling water, broth, or tomato juice, leaving 1-inch headspace. Remove air
bubbles. Clean jar rims. Position lids and secure with bands.
Pressure canning: Process pints 75 minutes and quarts 90 minutes.
CANNING RECIPES: POULTRY
CHICKEN, DUCK, GOOSE, TURKEY
Cut poultry into serving size pieces. If desired, remove bone.
Hot Pack: Precook poultry until almost done by baking, boiling, or steaming. Pack hot poultry loosely in hot jars, leaving
1¼-inch headspace. Add salt, if desired (page 14). Cover poultry with hot broth, leaving 1¼-inch headspace.
Remove air bubbles. Clean jar rims. Position lids and secure with bands.
Raw Pack: Add salt, if desired (page 14) to hot jars. Pack raw poultry loosely in hot jars, leaving 1¼-inch headspace.
DO NOT ADD LIQUID. Clean jar rims. Position lids and secure with bands.
With Bone Without Bone
Pressure canning: Process pints 65 minutes 75 minutes
Process quarts 75 minutes 90 minutes
RABBIT
Soak dressed rabbits 1 hour in water containing 1 tablespoon of salt per quart of water. Rinse. Use preparation procedures and
processing times for poultry, omitting salt.
PRESSURE CANNING Fish and Seafood
Pressure canning is the only safe method for canning sh and seafood.
Only fresh sh should be canned and these should be bled and thoroughly cleaned of all viscera and membranes when caught, or as
soon as possible. To prevent spoilage, keep sh and shellsh refrigerated or on ice to maintain a temperature of 40°F or below.
CANNING RECIPES: FISH AND SEAFOOD
CLAMS—WHOLE OR MINCED
Keep clams on ice until ready to can. Scrub shells thoroughly and rinse.
Hot Pack: Steam 5 minutes and open. Remove clam meat. Collect and save clam juice. Wash clam meat in salted water using
1½ to 3 tablespoons of salt per gallon of water. Rinse. Cover clam meat with boiling water containing 2 tablespoons of
lemon juice or ½ teaspoon of citric acid per gallon. Boil 2 minutes and drain. To make minced clams, grind clams with
a meat grinder or food processor. Heat reserved clam juice to boiling. Pack clams loosely in hot jars, leaving 1-inch
headspace. Add hot clam juice and, if needed, boiling water, leaving 1-inch headspace. Remove air bubbles. Clean jar
rims. Position lids and secure with bands.
Pressure canning: Process half-pints 60 minutes and pints 70 minutes.
FISH
Salmon, Trout, Steelhead, and other sh except Tuna
Remove head, tail, and ns. Wash sh in cold water.
Raw Pack: Split sh lengthwise and then cut into lengths that t the jar size being used. Bones can be left in and skin left on, if
desired. For halibut, remove the bones and skin. Pack sh tightly in hot jars, leaving 1-inch headspace. Add ½ teaspoon
canning salt to each half-pint jar, 1 teaspoon to each pint jar, if desired. DO NOT ADD LIQUID. Clean jar rims.
Position lids and secure with bands.
Pressure canning: Process half-pints and pints 100 minutes.
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